Uptown Stuffed Mushrooms
Seafood Stuffed Mushrooms (2)
Stuffed Mushrooms
Cancun Stuffed Mushrooms
Stuffed Mushrooms Creole
Crab Stuffed Mushrooms
Hot Stuffed Mushrooms


Uptown Stuffed Mushrooms

12 whole fresh mushrooms
1 tablespoon vegetable oil
1 tablespoon minced garlic
1 (8 ounce) package cream
cheese, softened
1/4 cup grated Parmesan cheese
1/4 teaspoon ground black pepper
1/4 teaspoon onion powder
1/4 teaspoon ground cayenne pepper

Preheat oven to 350 F (175 C). Spray a baking sheet with cooking spray.
Clean mushrooms with a damp paper towel. Carefully break off stems. Chop
stems extremely fine, discarding tough end of stems. Heat oil in a large
skillet over medium heat. Add garlic and chopped mushroom stems to the
skillet. Fry until any moisture has disappeared, taking care not to burn
garlic. Set aside to cool. When garlic and mushroom mixture is no longer
hot, stir in cream cheese, Parmesan cheese, black pepper, onion powder and
cayenne pepper. Mixture should be very thick. Using a little spoon, fill
each mushroom cap with a generous amount of stuffing. Arrange the
mushroom caps on prepared cookie sheet. Bake for 20 minutes in the
preheated oven, or until the mushrooms are piping hot and liquid starts
to form under caps.

Seafood Stuffed Mushrooms
15 servings

30 mushrooms, caps, large
1/2 cup shrimp, cooked
1/2 cup crab meat
3/4 cup cream cheese
1 teaspoon lemon juice
1/4 teaspoon garlic powder
1/8 teaspoon salt
1/2 teaspoon green onion, tops only, chopped
2 teaspoons Parmesan cheese
1/4 cup cheddar cheese, grated

Separate stems from caps. Finely chop the stems and saute in a bit of
butter until softened;cool. Cream the cream cheese, add the cooled stems,
then stir in all ingredients EXCEPT for the cheddar cheese. Spoon filling
into mushroom caps and place on a cookie sheet. Top with the cheddar
cheese; broil until golden brown.



Seafood Stuffed Mushrooms

16 large mushroom caps
1-1/4 cup Seafood stuffing (recipe below)
1 cup Alfredo sauce
1/4 cup grated Parmesan cheese
Garlic toast for dipping

Place mushroom caps (stern side up) in an ovenproof baking dish. Spoon 1
Tbsp hot stuffing into each cap. Pour Alfredo sauce over stuffed
mushrooms. Sprinkle Parmesan cheese over top. Broil for 8 - 10 minutes, or
until top is browned. Serve with garlic toast for dipping.

Seafood Stuffing

1/4 cup margarine 1 oz shrimp base
1/2 bunch celery - trimmed, diced
1/4 tsp cayenne pepper
3 large onions - diced
1/4 tsp white pepper
1-1/2 tsp minced garlic
2 cups unseasoned croutons
1/2 lb Pollock fillets
1/4 cup seasoned bread crumbs
1/2 lb salad shrimp - chopped
1/2 lb crab claw meat

Saute celery, onion, and garlic in margarine until translucent. Add
Pollock and cook for 5 - 7 minutes. Add shrimp and cook for 2 minutes.
Drain most (but not all) of liquid from pan. Stir in shrimp sauce and
peppers. Fold in croutons and breadcrumbs. Fold in crab meat. Serves 8


Stuffed Mushrooms

1 lb. sm. mushrooms
4 slices bacon, cooked and diced
5 Tbsp. green pepper
1/8 tsp. sugar
1 Tbsp. butter
1 med. onion
1 tsp. salt
2 (3 oz.) cream cheese, room
temperature
1/2 cup buttered bread crumbs or
cracker crumbs

Fry bacon until crisp. Remove bacon from drippings. Cook the remaining
ingredients until tender (except cream cheese). Remove from heat and mix
with cream cheese. Remove stems from mushrooms; chopped stems can be added
to the cream cheese mixture. Stuff and mound the cream cheese mixture into
each mushroom. Place in baking dish and add 1/4 cup hot water. Spread the
bread or cracker crumb mixture on top and bake for 20 minutes at 375
degrees. Insert toothpicks.


Cancun Stuffed Mushrooms

2 lbs. mushroom, cleaned and stemmed
2 tsp. garlic powder
1/2 cup soy sauce
1 lb. spicy sausage
3 green onions, diced
1/2 tsp. salt
1/2 tsp. pepper
1 tsp. oil

Cut sausage into tiny pieces and fry in oil until browned. In bowl add
sausage, garlic powder, soy sauce, onion, salt and pepper. Blend well.
Spoon mixture into mushrooms. Bake for 20?25 minutes at 350.



Stuffed Mushrooms Creole

Microwave

30 lg Mushrooms
1-1/2 cups Peeled, Chopped Eggplant
1/4 cup Green Pepper
1/4 cup Chopped Onion
1 Clove Minced Garlic
2 Tbsp Olive Oil
One Half 6oz Can Tomato Paste
2 Tbsp Water
1 Tbsp Red Vinegar
1-1/2 tsp Thyme
1/2 tsp Salt
1/8 tsp Pepper

Remove stems from mushrooms; chop 1 cup. Save remaining mushroom stems for
another use. Combine chopped mushrooms, eggplant, green pepper, onion,
garlic and olive oil in a (2 quart) casserole. Microwave (high-100%) 5 to
6 minutes or until vegetables are starting to become tender. Add remaining
ingredients. Microwave (high-100%) 7 to 8 minutes or until flavors are
blended. Place mushroom caps on glass serving tray. Loosely cover with
waxed paper. Microwave (high- 100%) 2 to 3 minutes or until heated. Fill
with eggplant mixture, mounding slightly. Microwave (high-100%) 3 to 4
minutes or until heated through. Serve warm.



Crab Stuffed Mushrooms

24 mushrooms
1 can crab meat
1 egg, beaten with 2 tsp. milk
2 tsp. bread crumbs
1 small onion, finely chopped
1 cup parmesan cheese
1 tsp. garlic powder
1 tsp. onion powder
1/2 tsp. salt
2 tsp. parsley

Preheat oven to 300 degrees. Clean mushrooms. Combine remaining
ingredients and stuff into mushrooms. Bake for 20 minutes. Serve.



Hot Stuffed Mushrooms

24 mushrooms, cleaned
2 eggs, beaten
2 cups crabmeat
1 tsp. onion powder
2 Tbsp. parmesan cheese
2 tsp. parsley
1 Tbsp. hot sauce
1 tsp. cayenne pepper
2 Tbsp. bread crumbs
1 tsp. salt

Preheat oven to 325. Combine all ingredients except mushrooms. Spoon in
mixture to mushrooms and bake for 20 minutes.

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